Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours

Rita M Miranda,Manuel O Lobo,Argentina A Amaya,Norma C Sammán

doi:10.3390/blsf2021008005

Rita M Miranda, Manuel O Lobo + Show 2 more

Open Access

https://doi.org/10.3390/blsf2021008005

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Abstract

Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifying their breadmaking properties. The objective of this study was to evaluate the effect of extrusion on the physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and to determine the relationship between the changes to the textural properties of gluten-free dough and bread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in a single-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates, and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion. Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to native flours to make gluten-free dough and bread. The dough made with the addition of extruded flours increased their firmness and adhesiveness in relation to the control made with native flour alone. Bread made with extruded flours generally increased their hardness, gumminess, chewiness, and cohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization. The dough made with extruded flour at the extruded condition of 100 °C-25%H-120 rpm, with the lowest degree of gelatinization, were the least firm and adhesive, which could lead to better dough machinability. Additionally, the bread made with this flour presented high cohesiveness and springiness.

Highlights

In the Puna and Quebrada of Humahuaca, there are several varieties of Andean maize which possess different nutritional and physicochemical properties
Gluten-free bread is usually formulated with refined flours or starches with low nutritional value, to which technological enhancers such as hydrocolloids are added [3]
This technology has been applied to gluten-free flours to obtain technologically improved bread with acceptable results [5]

Summary

Introduction

In the Puna and Quebrada of Humahuaca, there are several varieties of Andean maize which possess different nutritional and physicochemical properties. Andean maize can be used in the production of gluten-free foods because of the absence of prolamines, a gluten-forming protein fraction that affects celiac patients [1]. Gluten-free bread is usually formulated with refined flours or starches with low nutritional value, to which technological enhancers such as hydrocolloids are added [3]. The type of fiber present in flours can affect the stability of the dough and make it difficult to obtain gluten-free bread of good technological quality [4]. Extrusion cooking has been used to modify the techno-functional properties of starchy and high-fiber raw materials. This technology has been applied to gluten-free flours to obtain technologically improved bread with acceptable results [5]. Few have studied the effects of extrusion on the breadmaking properties of Andean whole-grain flours

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